Ingredients
4 (14.5 oz) cans green beans, drained
2 (10.5 oz) cans cream of mushroom soup
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
3 cups French fried onions, divided
Instructions
1. Preheat oven to 375°F and spray a 3-quart casserole dish with nonstick spray.
2. In a large bowl, whisk together the cream of mushroom soup, milk, and black pepper until smooth.
3. Stir in the drained green beans and 1/2 cup of the French fried onions.
4. Pour the mixture into the prepared casserole dish and spread into an even layer.
5. Top the casserole with the remaining fried onions.
6. Bake for 20 minutes or until the casserole bubbles and the onions are golden brown.
7. Remove from oven and let rest 5 minutes before serving.
Notes
Storage: Store cooled leftovers in an airtight container or cover the casserole dish for up to 4 days.
Make-ahead: Assemble and refrigerate up to 3 days in advance without the fried onions; add them and bake when ready.
Substitutions: Use cream of celery or cream of onion soup if you prefer. For fresh green beans, use about 5 heaping cups cooked.
Add-ins: Stir in 1–2 cups shredded cheddar cheese for a cheesy variation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Baked
- Cuisine: American
- Diet: Vegetarian